Low-Carb Cinnamon Roll Mug Cake with Cream Cheese Icing/Frosting

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–+ servings

How to make a quick and tasty cinnamon roll mug cake in the microwave plus icing/frosting.

Prep Time: 3 mins

Cook Time: 1 min

Total Time: 4 mins

Servings: 1

Total Carbs: 12.3g

Fibre: 6g

1 tbsp butter melted1 tbsp butter melted
2 tbsp cream cheese full fat2 tbsp cream cheese full fat
2 tbsp coconut flour2 tbsp coconut flour
1 tbsp granulated sweetener of choice or more to taste1 tbsp granulated sweetener of choice or more to taste
1 tsp vanilla extract1 tsp vanilla extract
1/4 tsp baking powder1/4 tsp baking powder
1 egg medium1 egg medium
1 tsp ground cinnamon1 tsp ground cinnamon
1/2 tbsp brown sweetener of choice1/2 tbsp brown sweetener of choice

1 tbsp cream cheese softened1 tbsp cream cheese softened
1/2 tsp granulated sweetener of choice or more to taste1/2 tsp granulated sweetener of choice or more to taste
1/4 tsp vanilla just a splash1/4 tsp vanilla just a splash

Place the butter and cream cheese in your chosen microwavable mug. Microwave on HIGH for 20 seconds.
Add the remaining ingredients except the cinnamon and brown sweetener to the mug and mix well.
In a seperate small bowl mix together the cinnamon and brown sugar. Pour the cinnamon sugar mix over the mug cake batter. Use a knife or back of a fork to slightly mix the cinnamon and sugar into the batter using a spiral motion.
Microwave on HIGH for 1:20 seconds minute.
Mix together the cream cheese icing and spread it over the cop of your cinnamon roll mug cake while it is still warm. Enjoy!

Please adjust the microwave cooking times according to the strength of your microwave.

My microwave is pretty powerful and only requires 1 minute, but most standard microwaves may require the 1:20 as stated in the recipe.

No microwave? No problem. Simply bake at 180C/350F in a cupcake case or muffin tray for 12 minutes.